Spaghetti Squash Lasagna
Transforming traditional lasagna into a healthy, gluten-free meal, spaghetti squash lasagna is a delightful dish full of flavor and nutrients. This recipe brings the comforting essence of lasagna while swapping out the heavy pasta for tender, spaghetti-like strands of squash. If you’re looking for a nourishing meal that everyone will love, you’ve come to the right place!
Why Make This Recipe
Spaghetti squash lasagna is not only an excellent alternative for those looking to reduce carbs, but it also packs in the veggies without sacrificing flavor. The mild taste and unique texture of spaghetti squash complement the rich layers of marinara, creamy ricotta, and gooey mozzarella beautifully. This dish is perfect for families, meal prepping, or impressing guests with a homemade Italian classic. It can easily be whipped up for a weeknight dinner or served for a special occasion!
How to Make Spaghetti Squash Lasagna
Making spaghetti squash lasagna is straightforward, and the result is a hearty meal that everyone will enjoy. Here’s how to create this delectable dish.
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Directions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- While the squash is roasting, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper in a bowl.
- Once the squash is cooked, use a fork to scrape out the strands and place them in a large bowl.
- Layer half of the spaghetti squash in a baking dish, followed by half of the marinara sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers.
- Top with remaining marinara sauce and sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let it cool slightly before slicing. Garnish with fresh basil if desired. Enjoy your healthy spaghetti squash lasagna!
Pro Tips for Success with Spaghetti Squash Lasagna
- Choosing the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a firm skin. This usually means it will be fresh and flavorful.
- Cook Until Tender: Ensure the spaghetti squash is fully roasted. It should be easily scraped into strands with a fork. Undercooking can lead to a crunchy texture that doesn’t blend well with the creamy cheeses.
- Make Ahead: You can prepare the layers of spaghetti squash lasagna ahead of time and store them in the refrigerator. Simply bake when ready to serve.
- Experiment with Cheese: Feel free to mix different cheeses into the layers. Adding ricotta with herbs or using different types of mozzarella can elevate the flavors even more.
- Spice It Up: If you want a kick, add crushed red pepper flakes to the marinara sauce or sprinkle some over the finished dish.
- Don’t Skip the Basil: Fresh basil adds a wonderful aromatic touch to the dish. Toss some in right before serving for extra flavor.
Flavor Variations for Spaghetti Squash Lasagna
- Meat Lover’s Option: For those who enjoy meat, adding ground turkey or beef to the marinara sauce can add a hearty element. Simply brown the meat before mixing it into the sauce.
- Vegetarian Delight: Enhance your lasagna with sautéed vegetables such as spinach, mushrooms, or zucchini layered in with the other ingredients.
- Pesto Spin: Swapping out some of the marinara sauce for pesto can add a unique, herby twist to the dish.
- Spicy Kick: Incorporate jalapeños or a spicy marinara to give your lasagna an exciting flavor burst.
- Cheesy Goodness: Try mixing in some different cheeses, like goat cheese or feta, for a more complex flavor profile.
Serving Suggestions for Spaghetti Squash Lasagna
Spaghetti squash lasagna pairs beautifully with a crisp salad dressed with vinaigrette. A simple arugula and cherry tomato salad can add freshness to the meal. For an Italian flair, serve with garlic bread (or a gluten-free alternative) and a glass of red wine for the adults. You might also consider a side of roasted vegetables to complete the plate with colorful, nutrient-rich options.
Storage and Freezing Instructions for Spaghetti Squash Lasagna
If you have leftovers, well-sealed spaghetti squash lasagna can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or aluminum foil to keep it fresh.
For longer storage, consider freezing portions. Cool the lasagna completely, then wrap individual servings in plastic wrap followed by aluminum foil, or store in airtight containers. It can hold up for about 2-3 months in the freezer. To reheat, allow to thaw overnight in the refrigerator, and then bake at 350°F (175°C) until heated through.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————-|————|
| Calories | 320 |
| Protein | 18g |
| Carbohydrates | 30g |
| Fat | 15g |
| Fiber | 5g |
| Sodium | 450mg |
FAQ About Spaghetti Squash Lasagna
Can I make this in advance?
Absolutely! The spaghetti squash can be roasted and the cheese mixture prepared a day ahead. Layer everything in a baking dish, cover, and refrigerate until you are ready to bake.
Is spaghetti squash lasagna gluten-free?
Yes, spaghetti squash is a gluten-free alternative to traditional lasagna noodles. It’s a great choice for those with gluten intolerance or those looking to reduce their carb intake.
How do I know when the spaghetti squash is done cooking?
When baking spaghetti squash, it is done when you can easily pierce the shell with a fork, and the inside can be scraped into strands that resemble spaghetti. The flesh should be tender, not crunchy.
Can I substitute the ricotta cheese?
Yes, for those who don’t like ricotta or want a lower-calorie option, cottage cheese or a vegan alternative like cashew cheese can work well in this recipe.
What other sauces can I use instead of marinara?
If you’re not a fan of marinara sauce, consider using Alfredo sauce, pesto, or even a homemade tomato basil sauce. Each will give the dish a different flavor profile and experience!
Final Thoughts
Spaghetti squash lasagna is a delightful dish that blends health and comfort food seamlessly. Perfect for anyone looking to enjoy traditional Italian flavors without the heavy, carb-laden pasta, this recipe offers a delicious alternative that can be personalized to suit various tastes. Whip it up for family dinners, gatherings, or meal prep; you’ll find yourself reaching for this recipe time and again. Enjoy the wholesome goodness that spaghetti squash brings to your lasagna!
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Spaghetti Squash Lasagna
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Transforming traditional lasagna into a healthy, gluten-free meal, spaghetti squash lasagna is a delightful dish full of flavor and nutrients.
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place it cut-side down on a baking sheet and roast for about 30-40 minutes until tender.
- While the squash is roasting, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper in a bowl.
- Once the squash is cooked, use a fork to scrape out the strands and place them in a large bowl.
- Layer half of the spaghetti squash in a baking dish, followed by half of the marinara sauce, half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers.
- Top with remaining marinara sauce and sprinkle Parmesan cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let it cool slightly before slicing. Garnish with fresh basil if desired. Enjoy!
Notes
This dish can be made ahead and stored in the refrigerator. It is also a gluten-free alternative for those with gluten intolerance.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg
